It's Pumpkin Season - Spice it Up!


Perfect Pumpkin Pie

This pie is easy to prepare and even easier to enjoy.
  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 Large eggs
  • 1 can LIBBY'S® 100% Pure Pumpkin (15 oz)
  • 1 can NESTLÉ® CARNATION® Evaporated Milk (12 fl oz)
  • 1 unbaked 9-inch deep-dish pie shell ((4-cup volume))
  • MIX sugar, cinnamon, salt, ginger and cloves in small bowl.

  • Beat eggs in large bowl.

  • Stir in pumpkin and sugar-spice mixture.

  • Gradually stir in evaporated milk

  • Pour into pie shell.

  • Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and bake for 40 to 50 minutes more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with whipped cream before serving

Pumpkin Pie Cake

Diane Cobb, Teller

  • 2 cans (16 oz. each) pumpkin
  • 4 eggs
  • 13 oz. can evaporated milk
  • 1 ½ cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • 1 box (2 layer size) yellow cake mix
  • 1 cup melted margarine
  • 1 cup chopped nuts (optional)
  • Mix pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg. Pour into ungreased 9” x 13” cake pan. 

  • Sprinkle dry cake mix over the top, then sprinkle with the chopped nuts.

  • Drizzle melted margarine over all.  Bake at 350 degrees for one hour. 

  • Serve with whipped cream topping.  Refrigerate leftovers. The cake freezes well.

Pumpkin Pecan Cobbler

Shelby Siegfried, Marketing Manager
Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!



  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla


  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water


  • Preheat oven to 350 degrees.

  • In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

  • In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

  • In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING A THING!) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet in case it bubbles over.) Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Crock Pot Pumpkin Spice Latte

This recipe is EASY to make and a go-to drink when entertaining in the fall or winter. Try this delicious version of a coffee shop favorite!

  • 6 cups whole milk (I used whole)
  • 6 cups of strongly brewed coffee
  • 1/2 cup pumpkin puree
  • 1/4 cup vanilla
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 3 cinnamon sticks
  • In your crock pot, combine the milk and coffee.

  • Whip together the pumpkin, vanilla, sugar and cinnamon. Pour mixture into the crockpot.

  • Stir everything together and then toss in 3-4 cinnamon sticks.

  • Cover the crockpot, and cook on high for 2 hours.